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12 ounces flank steak ((or London boil or chuck roast))
1 1/2 tablespoons water
2 teaspoons cornstarch
2 teaspoons neutral oil
2 teaspoons oyster sauce
2 teaspoons Shaoxing wine
1/4 teaspoon baking soda
1/2 cup low-sodium chicken stock
1 tablespoon cornstarch
1 1/2 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper ((or to taste))
1 green bell pepper
1/2 red bell pepper
1 medium onion
2 tablespoons neutral oil
1/2 teaspoon ginger ((minced, optional))
2 cloves garlic ((chopped))
Slice the beef into 3-inch (7.5cm) strips, about ⅛” to ¼” (about 4-5mm) thick. To make slicing easier, do it when the beef is still slightly frozen and firm. Then velvet the beef: in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator. (Longer marinating time is ideal for tougher cuts like London broil or chuck roast.)
Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.
Cut the bell peppers and onion into 1-inch (2.5cm) pieces. You can also cut them into thin strips if you like. Just make sure that the pepper and onion pieces are all about the same size, so they cook evenly.
Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer back to your marinating bowl, and set aside. The beef should be about 80% cooked.
Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger (if using), and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 1 minute.
Then add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.
Stir-fry to coat everything in the sauce, which should thicken from the cornstarch. (Add more stock or water if the sauce looks too thick, or let the sauce cook down further if it is too thin.) Once the sauce is simmering and thickened to your liking, transfer to a serving plate, and serve with steamed rice!
1 hourtotal time